New Year's cake

Ingredients for 1 servings:

• 400 g flour
• 200 g butter
• 100 g powdered sugar
• 2 egg yolks
• 2 tbsp sour cream
• 200 g poppy seeds, ground
• 50 g butter
• 50 g sugar
• 50 g raisins
• 1 cup milk
• 1 tbsp honey
• 1 tbsp rum
• 1 packet of vanilla sugar
• 1 lemon(s), untreated, grated peel
• 150 g nuts, ground
• 1 tbsp sugar
• ½ cup milk
• some cinnamon
• some clove(s), ground
• ½ kg apples
• 30 g butter
• 2 tbsp sugar
• 1 egg(s) for brushing
• Fat for the mold

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

from Alt – Austria

Place the shortcrust pastry ingredients in a bowl and quickly knead into a shortcrust pastry. It’s best to chill overnight. Mix the poppy seeds with the remaining ingredients, place in a saucepan, and let it swell over low heat. Then let it cool. Mix the nuts with the sugar and milk. Season and flavor with cinnamon and clove powder. Peel and chop the apples. Sauté with butter and sugar, if possible without adding water. Divide the shortcrust pastry into quarters and roll each out thinly into four sheets on a floured surface. Place one layer in a greased springform pan and spread the poppy seed filling on top. Cover with a second sheet of pastry. Spread the nut filling on top and cover with a third sheet of pastry. Then add the apple filling and finish with the last sheet of pastry. Beat an egg and brush the pastry with it. Prick several times with a fork. Bake in a preheated oven at 180°C for approximately 1 hour 20 minutes. Let the cake rest in a cool place for 1-2 days before serving.